Sellou

Ingredients

• 2 cups (240g) all-purpose flour
• 1 cup (140g) raw almonds
• 3/4 cup (105g) raw sesame seeds
• 1/2 cup (115g) unsalted butter
• 1/2 cup (170g) honey
• 1/4 cup (60ml) vegetable oil
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• Pinch of saffron threads, crushed and dissolved in 2 tablespoons warm water
• 1/4 teaspoon sea salt
• 2 tablespoons orange blossom water
• 1/2 cup (85g) pitted dates, finely chopped
• Confectioners' sugar for dusting

Instructions

1. Toast the almonds in a dry skillet over medium heat for 5-7 minutes, stirring frequently until they turn light golden and release their aroma. Transfer to a plate and let cool slightly, then chop into small pieces.
2. In the same skillet, toast the sesame seeds over medium heat for 3-4 minutes, stirring constantly until fragrant and golden. Pour onto a plate to cool.
3. Add the flour to the skillet and toast over medium heat for 8-10 minutes, stirring frequently. The flour should turn golden brown and smell nutty. Be careful not to burn it. Transfer to a large bowl.
4. In a small saucepan, melt the butter and oil together over low heat. Add the cinnamon, ginger, cloves, and sea salt. Stir in the saffron water and orange blossom water. Remove from heat.
5. Pour the butter mixture into the toasted flour and mix thoroughly with a wooden spoon until all flour is moistened and the mixture resembles wet sand.
6. Add the toasted almonds, sesame seeds, and chopped dates to the flour mixture. Stir well until everything is evenly distributed.
7. Warm the honey gently in the saucepan (do not boil), then drizzle it over the mixture while stirring continuously. Mix until the sellou comes together as a cohesive mass but still maintains a crumbly texture.
8. Press the mixture firmly into a serving dish or onto a large plate, smoothing the top with the back of a spoon or your hands (dampened slightly). You can also shape it into a mound or dome for traditional presentation.
9. Allow the sellou to cool completely at room temperature for at least 30 minutes before serving. This helps it set and hold its shape.
10. Just before serving, dust generously with confectioners' sugar. Traditionally, sellou is molded into a cone or dome shape and dusted with sugar to resemble snow.